Tonight, we make chocolate rice pudding, inspired by the illustrious Nigella Lawson herself.
3-4 tablespoons of unsweetened quality cocoa added to 5 tablespoons of hot water. I'm considering however substituting the cocoa for dark chocolate. I'll slowly whisk in 1 L of warm milk, then proceed to add 125 g (about 3/4 cup) of risotto rice, followed by 100 g (1/2 cup of sugar). Oh, and a touch of vanilla essence!
Pop it in a baking dish for about 2 hours in a pre-heated oven (150 degrees C). Every 20 minutes, carefully stir the pudding mix to prevent the top layer from crusting. Serve warm.